Instructions:

1. Cook the filling:
   Heat 2 tablespoons of vegetable oil in a wok or large skillet. Add garlic and green onions, sauté briefly, then add cabbage, carrots, mushrooms, and bean sprouts. Stir-fry over medium-high heat for 2–3 minutes until slightly softened.

2. Season:
   Add soy sauce, sesame oil, salt, and pepper. Stir well. Cook for another minute, then transfer the filling to a colander or plate to cool and drain excess moisture.

3. Wrap the rolls:

   • Lay a wrapper in a diamond shape. Place about 2 tablespoons of the filling near the bottom.

   • Fold the bottom corner over the filling, then fold in the sides, and roll up tightly.

   • Seal the edge with the cornstarch-water mixture.

4. Fry the rolls:

   • Heat oil in a deep pan (about 1½ inches deep) to 350°F (175°C).

   • Fry the spring rolls in batches for 3–4 minutes or until golden and crisp. Don’t overcrowd the pan.

   • Remove and drain on paper towels.

5. Serve:
   Serve hot with sweet chili sauce, soy sauce, or vinegar-based dipping sauce.